Gluten-Free Latkes


  • 2 1/2 lbs. Potatoes
  • 1 Large Onion
  • 3/4 c. Gluten-Free Panko Breadcrumbs
  • 2 Large Eggs (beaten)
  • 1 1/4 tsp. Salt
  • 1/2 tsp. Pepper
  • Canola Oil (enough to coat your frying pan)


  1. Using a hand grater or a food processor, shred the potatoes.
  2. Place the shredded potatoes in a bowl, and cover with water.  This prevents the potatoes from browning.
  3. Using a hand grater or food processor, grate the onion into small shreds.
  4. Pour the potatoes into a colander, and drain the water.
  5. Place the drained potatoes and onion on a towel or cheese cloth, and squeeze the excess liquid out.
  6. Place the potatoes and onions into a large bowl, and add the beaten eggs, gluten-free panko bread crumbs, salt and pepper.  Use a fork to fully mix the ingredients.
  7. In a frying pan/skillet add oil and place over medium heat.
  8. Once the oil is heated, scoop up about 3 tbsp. of the potato mixture, use your hands to form into a patty, and place into the oil.  You can cook more than one latke at a time, but make sure you don’t crowd the pan/skillet.
  9. Cook the latkes for 2-3 minutes per side, until golden brown.
  10. Once browned on each side, remove the latkes from the pan, and place on a cooling rack.  You may want to place your cooling rack over towels or a plate to collect any excess oil.
  11. Serve and enjoy!